Things You'll Need:
- 3-4lb pumpkin to yield 2lbs Pumpkin cut into Cubes
- ½ Tsp. Oregano
- ½ Tsp. Rosemary
- 1 Tbsp Flour
- 2 Tbsp. Unsalted Butter
- ½ cup of Milk
- Dash of Cayenne Pepper
- 1 ½ Tsp Salt
- Dash or two of White Pepper
- 4 Cups Chicken Stock OR 2 cups Chicken Stock and 2 Cups Vegetable Stock
- 1 Cup Light Cream (can substitute with half-and-half)
- Topping-Choose some or one of the following:
- Toasted spiced almonds or almond slices
- Sauteed Tomatillos
- Dollop of Sour Cream
- Fresh Parsley
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Step 1
Cut Pumpkin in half and bake in a 375* oven for 10 minutes to make peeling and cutting it easier. (This step is optional)
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Step 2
After removing it from the oven peel thoroughly, removing all the skin and then cut it into approximately 2" chunks or cubes.
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Step 3
In a large saucepan add ½ cup of water and your pumpkin cubes. Cover and cook over a low heat approximately 15 minutes. Do not remove from the heat.
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Step 4
To start your pumpkin soup base add in to the pan your chicken stock, oregano and rosemary, cover and continue to cook for approximately 10 minutes or until it becomes soft.
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Step 5
Drop the cubes and your flour into the food processor (a blender can be used as well) and puree.
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Step 6
Return your puree to your saucepan and add your milk, butter, dash of cayenne, dash or two of white pepper and salt.. Cook over low heat, stirring occasionally, for 20 minutes.
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Step 7
Now add in your half and half and allow to heat back up over a low heat setting. Once heated through taste test your pumpkin soup and add more seasoning if needed.
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Step 8
Garnish the top of your pumpkin soup with one or a few of the following:: thinly sliced spiced almonds; dollop of sour cream; thinly sliced and sauteed (in butter) tomatillos or fresh parsley.
Comments
cookiecook said
on 10/22/2009 Sounds great! Will try.